Meatgistics Livestream

[Jonathon]

Hey guys, today at 3:00pm (central time) at waltonsinc.com/live we will be doing our 1st weekly Meatgistics Livestream. These will be a lot different than the Walton’s Livestream, these will focus almost totally on meat processing techniques, tips and issues. Today’s topic is going to be snack stick mixing and protein extraction. I have some B-roll all ready to show examples of what I am talking about. So, if you have meat processing questions you want to be answered or tips for mixing and protein extraction come and join us!

[Jonathon]

Community continues to grow at an increasing rate!

From June 2020 (7 days)
New Posts 247
New Topics 17
New Users 55

From the last 7 days!
New Posts 370
New Topics 31
New Users 113 (2x normal!)

[Tex_77]

Jonathon It’s all the great contact you provide drawing in the masses. Hopefully everyone knows to join Team BLUE!

[Chef]

Tex_77 It’s all about Team Blue. Without this team and members, there would be few new members and people would be dropping like flies. LOL

[gChart]

Jonathon I’m not sure how I missed that this was going to happen. Is there a mailing list that we can sign up for in order to be notified of upcoming Meatgisitics Livestreams? I’m already subscribed to the YouTube channel, but for some reason I didn’t get a notification until it was already over.

This livestream was some great info. I’ve been making sausage (mostly venison salami) for many years, but was never really all that impressed with it. I think I was doing several things wrong, but the biggest of those is likely the lack of protein extraction. So I’ve been watching every Walton’s video and reading every blog post about proper protein extraction. I think a proper meat mixer may be in my future. Other issues: bad smoke schedule due to a cheap, unregulated electric smoker (now in the trash) and either no binder or the wrong binder. After not using a binder for many years, I put carrot fiber in my venison salami last year with bad results. It held water alright. Between the three big errors (lack of protein extraction, smoke schedule, binder choice), there was so much water held in the salami that it would literally create a pool of water when I sliced it up. Absolutely terrible. I’ve been doing some test batches lately after pouring over your videos and am very optimistic for this year’s sausages! Now that I think I know what I’m looking for in protein extraction, along with a better smoker and some Sure Gel, I’m quite hopeful. Thanks for all of the great info that you guys put out.

[Jonathon]

gChart THat’s not a bad idea. We are trying to be pretty unobtrusive with these livestreams as I really want it to be mostly people who are interested in the topic of the day. Our LOVE doing our monthly livestreams but I have the feeling a good portion of the people who watch them aren’t there to learn about the science behind making xyz product. So, with that in mind I didn’t want to send out a mass email to all of our customers. A separate list however would work nicely for this. I will talk that over with Austin in the next few weeks and see if we can set that up.

That is awesome that you got information from that live stream that could help you, the entire reason for this was exactly that, so thank you for sharing!!!

[Jonathon]

Tex_77 For right now I am trying to turn off the daily emails. We can’t have meatgistics down for 30 minutes a day. I can’t promise that I can figure it out but I am trying

[Tex_77]

Jonathon Awesome! I’m sure I’m not the only one who gets annoyed with it be down at 3PM everyday. Can you just change the time for emails to go out to the middle of the night, so it isn’t keeping most people from accessing the site?

[Jonathon]

Can anyone let me know if they get any digests in the next few days? I think I found where ti should be turned off but I don’t know for sure. I will see what can be done for changing the time of the sending but that is a bigger thing I think

[Tex_77]

Jonathon can you do a comparison between natural casings, clear collagen, Fine-T, and Fine-H casings?

[Jonathon]

Tex_77 Yup, I will get a post going specifically for topic ideas/wish lists!

[Dave R]

Jonathon Hi Jonathon,. Did you post the smoke schedules from the podcast a couple weeks ago? Searching through meatgistics and not able to find the information. Thanks

[Jonathon]

Dave R No, I havent gotten to that yet, I will get it done in the next few days. Sorry guys, I’m trying to keep up!

[Dave R]

Jonathon no problem, it is the busy time of year.

[Jonathon]

Test to see if missing posts appear